Lemon Rasam Recipe

Lemon Rasam is a healthy rasam recipe which taste delicious. Its a part of  lunch menu or we have directly as a soup. Here I am giving you this recipe with step by step procedure along with pictures.

In south Indian Meal Rasam will be the main item in the menu. Most of the time its dhal rasam we repeat it on a regular basis. But we have a habit of making different rasam recipes like Puli rasam, Vilampazham rasam, Lemon rasam. Here I am giving you Lemon rasam recipe.

There are so many health benefits of lemon. The lemon act as anti-bacterial, anti viral, and immune boosting agent. Lemon contains many substance like magnesium, calcium, vitamin c that promote immunity and prevent infections. It also helps in weight loss. So try to include lemons in your daily diet. In south Indian meal we usually add rasam which helps in digestion. 

This lemon rasam is prepared using lemon, dhal instead of tamarind and tomato.  At our place we prepare without using tomato. You can prepare using tomato also. While tempering you can add chopped tomatoes and add it to the rasam. Here in this recipe I did not add tomatoes. 

Ingredients for Lemon Rasam Recipe: Toor Dhal(Thuvaram Paruppu) – ¼ cup Ginger – small piece crushed Green chilli – 1 crushed Turmeric powder – ½  tsp Rasam powder – 1 tsp Salt as needed To Temper: Oil – 2 tbsp Mustard seeds – ¾ tsp Cumin seeds – ¾ tsp Asafetida – a pinch Red chilli - 1 Curry leaves few

  

Method:

• Crush garlic and green chilli. 
• Cook thoor dhal in a cooker by adding crushed garlic, crushed green chilli and turmeric.
• After it is cooked mash the dhal using the back of the spoon and strain the ginger and green chilli, if you want you can leave it without straining.
  
• Keep the thoor dhal in  flame.
• In the sametime temper it by adding oil in a kadai then add mustard seeds and allow to splutter. Add cumin seeds, curry leaves, red chilli and add it to the toor dal which is kept in the flame.
• Add rasam powder and salt.
  
• When it starts to boil along with forth formation on the top, switch off the flame. 
• Garnish with coriander leaves
• Add lemon juice before serving for better taste.
  

Serve with rice or as a soup.

Note:

Adjust quantity of lemon juice according to your preference.

You can add tomatoes during tempering.

Switch off the flame when the rasam is about to boil. Dont allow to boil as it will spoil the taste.